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Photo of American chargrilled lamb by WW

American chargrilled lamb

PersonalPoints™ per serving
Total Time
4 hr
15 min
45 min
Gotta have lamb at Easter-try this with a spicy marinade.


Apple cider vinegar

80 ml, (1/3 cup)

Brown sugar

2 tbs


2 tbs

Sea salt

1 tbs, flakes

Ground cumin

1 tbs

Ground coriander

1 tbs

Ground paprika

2 tsp, sweet

Ground cinnamon

1 tsp

Lean lamb leg roast

800 g, boned and rolled, fat trimmed, tied with string (buy 1kg leg of lamb)


  1. Combine the vinegar, sugar, honey, salt, cumin, coriander, paprika and cinnamon in a shallow glass or ceramic bowl. Season well with black pepper. Add the lamb and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.
  2. Preheat oven to 180°C. Drain lamb from the marinade. Heat an ovenproof chargrill pan with sides on high. Cook the lamb for 5 minutes or until browned. Pour over the marinade. Bake for 35-40 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
  3. Thickly slice the lamb and place on a serving platter.